BUREK & COMPANY | 01.13.2027

| The art of filo and hand-stretched pastry | 

Thin, crisp and almost transparent, filo pastry comes in many forms, from the Balkans to the Mediterranean. In this cooking class, you'll explore this world through a range of techniques for stretched, rolled, folded and layered doughs. 

Alongside chef Arpad Antonietti, you'll make your own filo dough from scratch. You'll learn how to develop the gluten, master resting times and, above all, stretch the dough by hand until you get extremely thin sheets. Through Bosnian burek, cheese börek and apple strudel, you'll then discover different ways to fill, shape and bake these traditional pastries.

This hands-on cooking class ends around a large table with one of the most spectacular moments of this tradition: stretching strudel dough together over a tablecloth until it becomes almost transparent. . 

| A welcome drink will be offered to you by Grillette, Domain de Cressier. |

Meals prepared during the cooking class are designed to be enjoyed on site and cannot be taken away.

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us | info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.